Sourdough Discard Crackers
This sourdough discard crackers recipe combines sourdough discard, olive oil, sea salt, and dried herbs into thin, crispy crackers with a mild tang and light crunch.
Ingredients
- 1 cup sourdough discard unfed and room temperature
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1-2 tablespoons water if needed for consistency
- 1 tablespoon mixed dried herbs such as oregano, thyme, rosemary, or Italian herb mix
- A pinch of flaky salt for finishing optional
Instructions
- Preheat oven to 350°F (175°C).
- Mix sourdough discard, flour, olive oil, and salt until a dough forms. Add water if needed until the dough comes together.
- Roll the dough very thin between two sheets of parchment paper.
- Remove the top parchment sheet. Brush lightly with olive oil.
- Score into cracker-sized squares.
- Bake for 18 to 22 minutes until golden and crisp.
- Cool completely before breaking apart and serving.
Notes
- The crackers become crispier as they cool.
- Italian seasoning can replace the herb blend.
- Everything bagel seasoning also works well.
- Store in an airtight container for up to 1 week.
- Re-crisp softened crackers in a 300°F oven for about 5 minutes.
- Double the recipe if making crackers for gatherings or meal prep.
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